Thank you for entering the Happy Heart Great Pumpkin Giveway. In the comment section, please enter your name and city location and your favorite pumpkin recipe. If you would like to post your entry on your website with your favorite pumpkin recipe please let me know through the comments section. I will pick one winner by drawing and the other by choosing my favorite. I will post all recipes and entries with your link to your own blog on my website at contests closed.
You are entering to win three crochet pumpkins like the ones on my side bar and a goodie box of Halloween treats.
Happy Pumpkin!
9 comments:
Ok well my favorite pumpkin recipe is ... umm ... well I have a few but I guess Pumpkin chocolate chip cookies is it
2 C brown sugar 2 C pumpkin (canned or some you've cooked up)
1 C oil 2 teas vanilla
4 C flour 2 teas baking soda
2 teas baking powder
1 teas of: salt, cinnamon, nutmeg
1/2 teas ginger
Chocolate chips
Beat together sugar, pumpkin, oil & vanilla. Combine dry ingredients. Addand mix until smooth. Blend in chocolate chips. Drop on lightly greased baking sheet. bake at 350 for 12-15 mins makes abt 7 dozen
could put in nuts or raisins instead of or in addition to the CCs.
Hope you have a great weekend.
I live in Glendive, MT
Here's a link to one of my favorites:
http://scribbit.blogspot.com/2006/07/pumpkin-cake-with-orange-cream-cheese.html
Oh Great Pumpkin, please stop by my humble pumpkin patch!
My favorite pumpkin recipe is for Pumpkin Crunch Cake
1 can pumpkin
1 large can evaporated milk
1 1/2 C sugar
1 tsp. salt
4 eggs
1 box yellow cake mix
1 C chopped pecans
2 sticks butter
Beat first 6 ingredients together until well blended and pour into 13x9 greased pan. Sprinkle cake mix over pumpkin mixture. Sprinkle chopped pecans over cake mix. Thinly slice butter over pecans. Bake at 350 degrees for 50-60 minutes. Enjoy!!
I live near Houston, TX
Thanks Michelle!!
No need to enter me in the contest, but I'll share a recipe:
Pumpkin Biscuits
Mix dry ingredients:
2 1/2 c flour
3 T brown sugar
1 T baking powder
1/2 t salt
1/4 t cinnamon
1/4 t ginger
cut in 1/2 c unsalted butter
then add one 15 oz can of pumpkin
bake 400 for 15 minutes or so.
how did I miss this post? It makes me hungry to read the comments.. I want to try them all.. I will be thinking of my recipe.. it might take a minute.. so it doesn't have to include pumpkin? I am guessing that is how you changed it.. I will get back to you!
I love your cute pumkins.!! I hesitated to post this because I don't have the exact recipe. It is soooo good and easy.
1 big can Libby pumpkin
1 cube butter
1 yellow cake mix
whipped topping
You mix your pumpkin with the spices and sugar like your making a pie. Put it in a cake pan. Then you melt the butter and mix it with the cake mix until it's a moist crumbley mixture. Some people like lots of cake and use the whole thing some use less for less cake. You crumble the mixture on top of the pumpkin mixture and press it in lightly. Bake at 350 until the top is golden and you can put a knife in to the pumpkin and it comes out clean. Don't over do it. I serve with homemade whipped cream but you can use what ever you like best. Delish!
This is a recipe that my mom used to make and it was always so good. :0)
Pumpkin Cake Roll
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 tsp. salt
3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
1 c. chopped nuts
powdered sugar
*Sift together 1st 6 ingredients & set aside. Beat eggs for 5 min. until very thick. Gradually beat in 1 c. sugar. Stir in pumpkin & lemon juice. Fold in dry ingredients. Spread into well greased 15x10 jelly roll pan. Sprinkle top w/ nuts. Bake 375 degrees for 15min. Loosen edges & turn out immediately onto wax paper. Spinkle well w/ powdered sugar. Starting at narrow end roll wax paper & cake together. Cool and unroll. Spred filling over cake, roll, and chill.
Filling:
1 c. pwdr sugar
16oz. cream cheese
4 TBS. butter
1/2 tsp. vanilla
***Mix together.***
Palmdale, CA.
I posted my recipe on my blog. Sorry, that is what I thought we were supposed to do. It is tasty though, so that should make up for the inconvience of having to go there to find it, right?
Michelle, your pumpkins are darling and I can't wait to read your comments for more great recipes. My recipe has to be the easiest one known to man: 1 large can pumpkin + 1 yellow, white or spice cake mix. Mix well and bake in greased 9” x13” pan at 350 degrees for forty minutes. Serve with whipped topping. And...it's weight watcher approved, since it's theirs. :)
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